Fresh fruit is a great summer treat, especially when grilled and served alongside a refreshing cocktail. With summer right around the corner take a delicious twist on traditional cocktails with our recipe for Grilled Pineapple Mint Mojitos and Grilled Peach Lemonade. Simple and satisfying, these cocktail recipes are the perfect start to summer.

Instructions:
•Light Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
•Spread hot coals over grilling area, and preheat grill for about 10 minutes
•Cut pineapple into 1/4 inch thick slices
•Once the coals have ashed over, place pineapple slices directly on grill grates and cook for 6-8 minutes on each side or until grill marks appear
•Remove pineapple slices from grill and let cool
•In a pitcher, muddle the pineapple and mint leaves
•Stir in the rum, sugar, lime juice and club soda
•Pour into glasses and add ice
•Pour drink into glass and garnish with lime wedges
•Serve and enjoy!

Instructions:
•Light Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
•Spread hot coals over grilling area, and preheat grill for about 10 minutes
•Juice lemons and pour into large pitcher
•Add water, vodka and sugar to pitcher and stir to combine
•Cut the peaches in half and remove the pits
•Once the coals have ashed over, place peach halves skin side down on the grill over direct heat
•Cover grill and allow peaches to cook for 4-6 minutes, until slightly charred
•Remove from grill and transfer to cutting board
•Coarsely chop peaches and transfer to pitcher
•Stir to combine and pour into glasses over ice
•Garnish with lemon wedges
•Serve and enjoy!

Warm up this winter and kick up your hot toddy by adding some ginger spice to the mix. This hot toddy recipe combines apple cider, ginger, honey, grilled lemon and bourbon and is a delicious twist to the classic cocktail. The simple and satisfying mixture of bourbon and ginger-infused apple cider is sure to bring warm comfort to you and your home.

Instructions:
•In a medium saucepan, combine cider and ginger and bring to a boil
•Remove saucepan from heat and allow mixture to steep for 30 minutes
•Cut lemon into 1/4 inch thick slices
•Fill grill with Cowboy Hardwood Lump Charcoal and light
•Once the coals have ashed over, place lemon slices directly on grill grates and cook for 3-5 minutes on each side or until grill marks appear
•Remove lemon slices from grill and set aside
•Once cider and ginger mixture has had 30 minutes to steep, add mixture to a blender and pulse until smooth
•Using a cheesecloth, strain the sliced ginger from the liquid
•Once lemon slices are cool enough to handle, squeeze the juice from half of the lemon slices into mixture, setting aside remaining slices for use as garnishes
•Add in honey and preferred bourbon
•Pour contents into mug and garnish with a lemon slice and cinnamon sticks
•Serve and enjoy!

Spice things up this holiday season with a warm cocktail. This recipe for mulled wine is heated and spiced with red wine, fruit, brandy and sugar. Warm and flavorful, this delicious cocktail is perfect for your holiday gathering or a cold winter night. Get grilling and grab a mug of mulled wine!

Fourth of July, a grillers paradise. Though most pitmasters tend to stick to meat, try adding a grilled drink to your celebrations this year. While adding grilled elements such as fruit and herbs to your beverages may sound strange, it will actually add a tremendous amount of robust flavor. How? The heat from the grill caramelizes the fruit, creating a delicious combination of smoky and sweet – all in one drink!

Plus, what would a Fourth of July BBQ be without a little lemonade? Try serving up this grilled twist on a classic drink, it’s sure to be a hit.

Grilled Basil Lemonade

Ingredients:

16 lemons, halved

5 cups water, dived

11/2 cup of Basil, chopped

1/2 cup of Honey

1 cup Sugar

Directions:

Fill grill with Cowboy Lump Charcoal and light.

Cut lemons in half — reserve a few slices to use as garnish

Place sugar in medium-sized disposable aluminum pan.

Dip the lemon halves, cut side down, into the sugar until lightly coated. Set aside.

In the same pan, prepare to make simple syrup – mix 2 cups of water, honey and chopped basil with the remaining sugar.

Once the coals are ashed over, place aluminum pan onto the grill.

Add lemons directly to the grill grates, cut side down.

Let the simple syrup mixture simmer on the grill, stirring occasionally to make sure the sugar is dissolved (should take approximately 10 minutes)

Grill the lemons until the sugar has caramelized – turning the cut side of the lemon to a golden brown.

Take lemons off the grill and let cool.

While the lemons are cooling, place a wire mesh strainer over a large pitcher. Strain the basil syrup mixture into a pitcher.

Next juice the lemons through the mesh strainer and into the pitcher.

Add 3 additional cups of cold water and stir to combine

Serve over ice, garnish with remaining basil.

For the adults, this lemonade is also fantastic with a splash of bourbon!